Brothy Ginger Chicken and Rice

A bowl of sauteed vegetables, sliced chicken thighs, rice, lime and green onion in a ginger broth.

Brothy Ginger Chicken and Rice

This brothy ginger chicken & rice is the perfect nourishing and nutrient-packed meal. With veggies, protein, and a rich ginger broth, this will warm you from the inside out.

Prep Time 20

Cook Time 45

Marinating time 30

Servings

Calories 474

Author Michelle

Ingredients

For the chicken

1 lb chicken thighs boneless and skinless
⅓ cup coconut aminos
2 tsp avocado oil plus extra for cooking the chicken
Juice half a lime
2 tbsp honey
1 clove garlic grated
1 tsp ginger grated
salt and pepper

For the broth

2 tsp sesame oil see notes and sub avocado oil
2 tsp ginger grated
1 clove garlic grated
1 tbsp coconut aminos
2 cups chicken bone broth
Juice of half a lime
Salt and pepper

For the vegetables

1 tbsp coconut aminos
1 bunch broccolini trimmed
1 medium carrot shredded
Salt and pepper

To serve

2 cups cooked white rice
Green onion chopped
Sesame oil

Instructions

To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, honey, ginger, garlic, lime, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour. Prep the broth while the chicken marinates.
To cook the broth, add the seasame oil to a pot set to low heat. Add the garlic and ginger and saute for 2 minutes. Add the broth, lime juice, coconut aminos, and salt and pepper. Simmer covered on low heat for at least 30 minutes. The broth should be warm and flavorful!
To cook the chicken, using a large, deep pan, heat about 1 tbsp of avocado oil over medium heat. Add the chicken and allow to cook for 3-4 minutes on each side, or until cooked through to 175 F. Set aside on a covered plate to keep warm.
To cook the vegetables, add 1 tbsp of coconut aminos to the pan and scrape the bottom with a wooden spoon to deglaze the pan. Add the vegetables and saute for 4-5 minutes or until tender. Lightly season with salt and pepper and set aside with the chicken.
To serve, slice the chicken thighs into strips and place them in a bowl. Add some of the vegetables, half a cup of rice, and a few large spoonfulls of the warm ginger broth. Top with green onion and a smalldrizzle of seasame oil. Repeat for three more bowls, or store the rest as leftovers for 2-3 days.

Notes

A note on the marinade: I recommend marinating the chicken for no more than 2-4 hours. Marinades with citrus can break down the chicken, leading to a mushy texture if you marinate it too long.

A note on sesame oil: The key to cooking with sesame oil is to keep it at a lower heat! You can of course use avocado or coconut oil instead if you prefer.

A note on storage & reheating: Store the ingredients seperately for 2-3 days in the fridge an reheat on the stove before serving.

Nutrition